Shakshuka, as fun to say as it is to eat, is a rustic North African and Middle Eastern breakfast (or anytime) dish. It’s made from fire-roasted tomatoes, fresh herbs and vegetables, warm spices, and poached chickpea flour eggs. It’s so nourishing and delicious, I just know, you’ll want to make it again and again! Vegan, gluten-free, and soy-free.

vegan shakshuka with chicpea flour eggs in a skillet

The first time I made shakshuka was more out of curiosity than for the sake of the undemanding recipe. I mean that name is just too fun! The dish looked like pasta sauce with eggs cozily nestled on top…yum. And, conveniently, most of the ingredients I had in my pantry already. I set to work, brimming with anticipation. After a brief simmer, the tomato-based sauce cooked up thick and flavorful with just the right amount of texture from sautéed onions and red bell peppers. I even served it in a baked spaghetti squash with a dollop of sour cream for a little drama. Love at first bite? You bet it was!

Since going vegan I’ve experimented with different types of vegan eggs in this recipe and love the dumpling-like quality of chickpea flour eggs. The batter is *very* simple: Whisk equal parts chickpea flour and water seasoned with black salt for eggy flavor. The dumplings are filling and high in protein for a dish that satisfies as breakfast, lunch, or dinner. Always a win! The eggy batter gently poaches right in the sauce, soaking up all that yummy flavor.

You can serve vegan shakshuka a babillion different ways too. My favorite? Dipping rustic bread in the spicy sauce with a cooling side of sour cream. It tastes like a passionate love affair. Try it and you’ll see!

vegan shakshuka with chickpea flour eggs in a skillet

What is shakshuka?

Shakshuka, which loosely translates to “all mixed up”, is a North African and Middle Eastern dish of warmly spiced tomato sauce with onions, peppers, and garlic. Traditionally eggs are gently poached right in the sauce. Chickpea flour eggs make this versatile recipe vegan.

Click here for a brief history of this richly cultured dish.

Vegan Shakshuka Recipe Tips

Shakshuka is undemanding and easy to customize. But here’s a few tips to help you nail the saucy texture and hit some tasty flavor notes right out of the gate.

Use kala namak salt for eggy flavor.
Also known as Indian black salt, this is a KEY ingredient. It smells and tastes just like eggs! Don’t let the sulfur smell scare you off. Once the chickpea egg batter is cooked, the aroma will soften and add a realistic eggy taste.
Let the chickpea egg batter rest while you make the shakshuka.
Chickpea flour has a unique and somewhat strong flavor. Letting it rest while you make the sauce, tempers any bitterness, and allows the flour to absorb more water for lighter dumplings.
Use a large sauté pan or skillet with a lid.
A 2 ½ -3qt. capacity pan is perfect. The wide pan gives you plenty of room to arrange 5-6 chickpea eggs. The lid is needed to fully poach the egg batter in the sauce.
Let the sauce simmer so it’s nice and thick.
You want your tomato sauce to be thick enough to hold wells in which you’ll poach the chickpea eggs. If the sauce is too loose, the batter will run all over the top. Simmer the sauce for 15 minutes until it’s nice and thick.
Use crushed fire-roasted tomatoes.
These canned tomatoes are extra saucy, embedded with flavor, and take less time to simmer down than whole or diced tomatoes. They contain salt, so you’ll only need to add an additional ½ teaspoon to this recipe.
Use fresh herbs for bright flavor.
Fresh parsley and cilantro give the sauce fresh from the garden flavor. Stir them in at the end of the cooking process for a more distinct herby flavor.

vegan shakshuka with chickpea flour eggs on a table

Ready to start a passionate love affair? This simple yet boldly flavored dish is kindle for the fire. It’s:

Comforting
Healthy
Inexpensive
One-pan
Satisfying for breakfast, lunch, or dinner!

Here’s everything you need to make this vegan shakshuka recipe:

Ingredients / Serves 4

Chickpea Flour Egg Batter

1/3 cup (47 g) of chickpea flour whisked with
1/3 cup (80 ml) of water
½ teaspoon of kala namak salt

Shakshuka

2 tablespoons of olive oil
1 medium onion, finely diced (1½ cups)
½ teaspoon of kosher salt
1 small red bell pepper, finely diced (1 cup)
6 garlic cloves, minced
½ teaspoon of ground black pepper
2 teaspoons of smoked sweet paprika
1 teaspoon of cumin
1 teaspoon of dried thyme leaves (or 1 tablespoon of fresh leaves)
¼ teaspoon of red pepper flakes (more for spicy)
2 (14.5 oz / 411 g) cans of crushed fire-roasted tomatoes
2-3 teaspoons of coconut sugar (or brown sugar)
¼ cup (9 g) of chopped parsley, plus more to garnish
¼ cup (9 g) of chopped cilantro, plus more to garnish

Instructions

1.Make the chickpea flour egg batter- In a small bowl or a measuring cup whisk the chickpea flour, water, and kala namak salt until smooth. Transfer the batter to a small pitcher or keep it in the measuring cup for easy pouring. Then set it aside to rest while you make the shakshuka.

2. Cook the onions- Pour the olive oil into a 2½ -3-qt. capacity sauté pan or skillet (which has a lid) over medium-high heat. When a splash of water creates a sizzle, tumble in your onions. Sprinkle with salt and stir it all around. Cook for 5-7 minutes until soft and translucent but not browned.

3. Cook the red pepper and garlic- Add the red bell pepper and garlic. Then season with black pepper and stir it all around. Continue to cook for another 5 minutes until soft and fragrant.

4. Toast the spices- Sprinkle in the spices, smoked paprika, cumin, thyme, and red pepper flakes. Stir them into the veggies and toast the mixture for 2 minutes. It will start to look dry at this point with some bits sticking to the bottom of the pan.

5. Deglaze with canned tomatoes- Deglaze the pan with the diced tomatoes, scraping up any bits that may be clinging to the bottom of the pan. Stir in 2 teaspoons of sugar. Bring to a lively simmer. Reduce the heat slightly and cook, partially covered, (it will spatter) for 15 minutes to thicken, stirring every now and then.

6. Stir in the fresh herbs- Once the tomato sauce is reduced, turn the heat down to medium-low and stir in the parsley and cilantro. Give it a taste and see if you’d like to add more sugar, salt, or pepper.

vegan shakshuka with chicpea flour eggs-9.jpg

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7. Poach the chickpea eggs- Stir up your chickpea batter. Then use a spoon to dig a shallow well in the middle of the tomato sauce. (see photos) Repeat this process around the outside areas, making 4-5 more wells. Pour in 1-2 tablespoons of chickpea batter into each well to create 5-6 “eggs” nestled in the sauce. Cover and let them simmer for 8-10 minutes until the batter sets.

8. Cool and serve- Let the shakshuka cool to a reasonable temperature then garnish with chopped fresh parsley and cilantro. Serve with flatbread or your favorite crusty loaf and a side of vegan sour cream.